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Pumpkin soup with shimeji
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Pumpkin pumpkin800 g
- Water1 l
- Leek stalk1 unit(s)
- Onion1/2 unit(s)
- Shimeji200 g
- Butter1 tablespoon
- White wine50 ml
- Salt, pepper and nutmeg to taste
- In a pan with a thread of olive oil, sauté the onion and garlic, add the pumpkin and as soon as it is sautéed add the hot water and cook until the pumpkin is soft.
- In a buttered skillet, sauté the mushrooms and season with salt and pepper. Add the wine and when it evaporates, finish with green smell.
- As soon as the pumpkin is soft, hit the blender with the cooking liquid or process with the mixer until you get a very homogeneous cream.
- Return the cream to the fire, season with salt, add the cream and finish with freshly grated nutmeg.
- Serve the cream with the mushrooms on top. You can finish the dish with a drizzle of olive oil or a few drops of sour cream.
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